Slow Cooker Chicken Curry

Enjoy a flavorful and comforting Slow Cooker Chicken Curry made with tender chicken, aromatic spices, and a creamy sauce. Easy to prepare and perfect for any meal!

Course dinner, Main Course

Cuisine Indian

Keyword chicken, crock pot, crockpot, curry, slow cooker

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 576kcal

Equipment

6 qt slow cooker

Ingredients

3 pounds chicken thighs boneless skinless - cut into large pieces
4 gold potatoes - peeled and cut into large pieces (4-5 potatoes)
1 onion large - diced
1 red bell pepper large - deseeded and chopped
3 cloves garlic minced (3-5 cloves)
2 teaspoons grated ginger
1 bay leaf
1 ½ cups peas - frozen

fresh parsley, for garnish (optional)

Sauce

13.6 ounces coconut milk - unsweetened full-fat, 1 can
¼ cup chicken broth or water
4 tablespoons tomato paste
3 tablespoons curry powder
1 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon chili powder
salt and pepper to taste

Optional to thicken curry: cornstarch slurry (1 tablespoon water + 1 tablespoon cornstarch)

US Customary - Metric

Instructions

Spray the cooker insert with cooking spray and then add the chicken in an even layer.
Top with the potatoes, onions, red bell peppers, garlic, and ginger.
Whisk the coconut milk, chicken broth, tomato paste, curry powder, garam masala, coriander powder, chili powder, salt, and pepper in a medium mixing bowl.
Pour sauce over the chicken and vegetables. Then add a bay leaf on top.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
When there is approx 30 minutes left to cook, add the frozen peas. Stir to combine. Cover and continue cooking.
To thicken the sauce - add the cornstarch slurry (whisk 1 tablespoon cold water and 1 tablespoon cornstarch together until the cornstarch is dissolved) Stir into the sauce and continue to cook until desired consistency is reached.

Serving suggestions: basmati rice and naan bread

Notes

Chicken breast or chicken thighs can be used. Cooking times will remain the same.

Use any type of potatoes - red, gold, russet, or even sweet potatoes will work.

Do not go past the recommended cooking times or the chicken will dry out.

If you like it extra soft - add it at the start of cooking time.

For extra spice, add 1 teaspoon of cayenne pepper or garnish with chopped red chili peppers.

STORING
Allow to cool before covering and storing. Store leftover curry in an airtight container in the refrigerator for 3-5 days.

Nutrition